Try this delicious twist on my favorite lasagna recipe!
I love this lasagna recipe but this time I chose to replace the noodles with eggplant to make a low carb meal and it came out really amazing!
The first thing I did was heat a tablespoon of olive oil in a dutch oven over medium high heat. Then I chopped my onions and added them to the pot and seasoned the onions with a little salt and pepper.
I cooked the onions until they started turning yellow and were very soft. Then I added in the garlic and sauteed until it was fragrant.
The onions take a while to cook so while that was happening I sliced my eggplant into thin slices and preheated the oven to 450 degrees.
I cooked the eggplant in the oven with olive oil, salt, and pepper for 7 minutes on each side so that it would have more flavor when I added it to the main dish. After the eggplant was done in the oven I turned the oven down to 375 degrees to preheat for the lasagna.
When the onions were ready I added the sausage and beef and seasoned it with a little more salt and pepper.
Once the meat was no longer pink I used a paper towel and tongs to remove all of the grease so it wouldn’t make my sauce greasy. There is quite a bit of grease and I really don’t like the thought off all of that being in my sauce!
While the meat was cooking I mashed up the San Marzano tomatoes (and removed any leaves I found). This is pretty messy and I squirted tomato juice across the kitchen a couple of times, but it was fun!!
All squished and ready to go!
When the meat was cooked and grease free I added in the tomatoes, tomato paste, sugar, basil and fennel seed (I love fennel!).
Then I stirred all the ingredients together and simmered on low until I was ready to put together the lasagna.
While the sauce was simmering I made the cheese mixture by adding the ricotta, egg, salt, pepper and parsley into a bowl and mixing together.
All four layers are now ready to go!! Lasagna on!
I put a little less than one third of the sauce on the bottom of the pan to keep the eggplant from sticking.
Then added half of the eggplant.
Then added half of the ricotta mixture.
Then added one third of the shredded cheese.
Then half of whatever is left over of the sauce.
Then repeated by adding the rest of the eggplant. The rest of the ricotta. Half of the leftover shredded cheese. The rest of the sauce. AND LAST the rest of the shredded cheese. Voila! All the ingredients are used and you are layered up!
Before going in the oven I sprayed a piece of foil with non stick cooking spray and covered the lasagna (cooking spray side down) and cooked it in the oven for 20 minutes.
After 20 minutes I took off the foil and cooked for another 25 minutes.
Well I think its time for me to have some leftovers!!
Eggplant Lasagna – 600 calories per serving, makes 8 servings
1 cup chopped sweet onion (or half an onion)
1 tbsp olive oil
2 cloves garlic, minced
1 lb bulk Italian sausage
1/2 lb ground beef
1 (28 oz) can san marzano tomatoes, remove leaves and break up whole tomatoes (undrained)
2 (6 oz) cans tomato paste
2 tsp sugar
1 1/2 tsp basil leaves
1 tsp fennel seed
1 (15 oz) container ricotta cheese (part skim milk)
1 egg beaten
1 tbsp parsley flakes
4 cups of shredded mozzarella cheese
Salt and pepper to season to taste
Preheat the oven to 450 degrees.
Slice the eggplant into thin slices and place on a baking sheet. Drizzle both sides of the eggplant with olive oil, salt and pepper and bake for 7 minutes on each side.
While the eggplant is roasting dice the onion into small pieces. In a dutch oven add 1 tbsp olive oil, the onions, and season with salt and pepper. Sautee the onions until they are very tender and golden.
When the onions are done add garlic and sautee until fragrant.
Add the sausage and beef next and cook until no longer pink. Drain grease.
Crush san marzano tomaotes and add to meat along with the tomato paste, basil, fennel, and sugar. Season with salt and pepper. Simmer on low until ready to use in the lasagna.
Make the ricotta mixture by adding ricotta, egg, and parsley to a bowl and mix well. Season with salt and pepper.
Spoon 1/3 or less of meat sauce into 13 x 9 inch baking dish. Layer half of the eggplant, half of the ricotta mixture, one third of the mozzarella cheese, and half of the leftover sauce. For the next layer use the rest of the eggplant, the rest of the ricotta, half of the rest of the mozzarella, and the rest of the tomato sauce. Lastly top with whatever is left of the mozzarella cheese.
Cover with greased tin foil (to prevent sticking to cheese). Bake in 375 degree oven for 25 minutes. Uncover and cook about 20 minutes longer. Let stand 10 minutes before cutting.